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baked vegetables & an open sandwich
Prep Time15 minutes
Servings: 4 sandwiches
ingredients:
for the basis:
  • 4 slices of French wheat bread
for the vegetables' layer:
  • 200 - 250 g baked vegetables (mixed - eggplant, onion, courgette, mushrooms, red peppers) (1 layer in a frying pan of 23 cm (bottom))
  • 1 tbsp olive oil (for the frying pan)
  • 4 eggs
  • 60 - 80 g grated pecorino
for the assembling:
  • 2 tbsp Greek yoghurt (10%)
  • 1 tsp sweet French mustard
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 handful arugula (finely chopped)
  • 4 - 8 lettuce leaves
equipment:
  • frying pan (bottom 23 cm)
how to:
  • Grate the pecorino.
  • Add olive oil to the frying pan & distribute the baked vegetables evenly so that the bottom of the pan is just covered.
  • Whip the eggs & pour the eggs into the pan over the baked vegetables. All should be covered.
  • Add the pecorino & distribute evenly.
  • Let it fry - softly! - for about 10 min until it's firm & the pecorino has melted. Don't stir; cover w/ a fitting lid.
  • Let it slip on a plate or whatever & quarter it.
  • Mix the Greek yoghurt, the sweet French mustard & olive oil. Add salt & pepper to taste.
  • Toast the bread on both sides.
  • Distribute the yoghurt mess evenly on all slices of bread.
  • Chop the arugula & add to the yogurt mess.
  • Add the egg-vegetable mess on top.
  • Cover w/ 1 or 2 lettuce leaves & cut into halves. The lettuce leaves will help you eat the open sandwich.
Notes
Precondition:     The baked vegetables are already waiting in your fridge (leftovers from your last dinner or whatever.)